Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments

The behavior of volatile compounds according to two enzymatic treatments applied during the
manufacture of fruit juice is described. More than 80 compounds were detected of a wide range of
chemical families (alcohols, aldehydes, ketones, terpenoids, esters, norisoprenoids, ...). Theaspirane
and α-isophoron were tentatively identified for the first time in apricot and peach fruits. The enzymes
used, for extraction or clarification of fruit juices, modified the polysaccharides separated by molecular
weight and the content of soluble polysaccharides. This could indicate differences in the fruit juice
matrix, which could be related to observed changes in the volatile profile. In apricot, the enzymes
enhanced the juice in terpenes and norisoprenoids as varietal compounds. In peach and pear, the
enzymes used did not favor the amount of lactones and decadienoate esters, the character impact
compounds, respectively.
Keywords: Volatile compounds; polysaccharides by Mw; pectolytic enzymes; SPME; GPC